Giant Creme Brûlée Cookie Recipe

A rich and buttery sugar cookie with cream cheese brulee icing and a toasted sugar topping that adds the amazing burned sugar flavor and crisp texture that you have come to expect from creme brulee!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°.

Step 2

In the bowl of a stand mixer, cream together the butter and sugar for 1 minute.

Step 3

Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil. Mix until well combined.

Step 4

Add in the flour and baking powder. Mix until a soft dough forms.

Step 5

Scoop the cookie dough out in a heaping 1/3 cup portions. Roll into a ball and flatten just slightly. The cookies will spread and flatten as they bake. Repeat with the remaining dough.

Step 6

Arrange on a parchment paper or silicone baking mat covered pan. Place 6 cookies on each tray.

Step 7

Bake at 350° for 14-16 minutes at 350°. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.

Step 8

Allow the cookies to cool for at least 20 minutes on the pan before continuing.

Step 9

To make the Creme Brûlée Topping, whip together the room temperature cream cheese and brown sugar until well combined and no longer grainy. This will take about 2-3 minutes.

Step 10

Scrape the sides of the bowl and add in the vanilla extract and powdered sugar. Whip again until smooth.

Step 11

Portion out the topping and spread onto the top of each cookie.

Step 12

Next, measure out the granulated sugar and pour into a small plate.

Step 13

Turn each cookie over and press the topping into the granulated sugar to lightly coat the topping. Repeat with the remaining cookies.

Step 14

Use a food torch to caramelize the sugar on top of each cookie, working slowly until the sugar is golden brown.

Step 15

Allow the sugar to cool down and harden before serving.

Step 16

Store in the fridge.

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